Can a one-ingredient recipe really be dubbed a recipe? I’m pretty sure I am going to lose the very little credibility I tentatively built in the last few weeks here, but really, rea-lly, this ‘recipe’ is worth it.
I had just set out to make a quick weeknight soup after I had returned from a whirlwind of baby back ribs and enchiladas during my trip to the US, and I felt like the fewer ingredients, the healthier. I hadn’t planned on taste being part of the equation. Actually, I have been working around pumpkin and butternut as the main ingredients to a soup for a while, and it was never quite right (though it was often totally adequate.) It had never occurred to me that pumpkin was enough in itself. Pumpkin was the big secret to pumpkin soup. It is so flavorful, so smooth, so NOT the-frustrating-soup-you-have-to-eat-to-feel-good-about-yourself. And look how great it goes with my color theme! This is the ultimate non-recipe, and you have to non-make it.
- 2 lb (1 kg) pumpkin (yields about 4 bowls)
- salt and pepper to taste (I didn’t need any)
Steam large pieces of pumpkin in a steamer, or boil if you don’t have a steamer, until a fork can go through the flesh without resistance.
Let cool for a few minutes, then scoop the flesh off of the skin. Use an immersion blender (or a regular blender) to puree the cooked pumpkin. At this point, you can add water to liquefy (I didn’t add any.) Serve warm or refrigerate for up to 3 days.
- If you like your soup to be more liquid, you can add milk, cream of water to it while you’re blending.
- If you would like a more elaborate soup, you can add chopped fresh cilantro, shredded peanuts, or a can of coconut milk (for 2 lb) to the soup.
Source: clementinecuisine original